Mangold Cheese Quiche

Mangold Cheese Quiche

Mangold cheese Quiche gets its fine aroma from mild goat cheese. For the shortcrust pastry of chard cheese pour quiche flour into a bowl. Spread cold butter in flakes over it. Add ice water (cool water with ice cubes) and salt and knead by hand to a shortcrust pastry. Do not use dough hooks, otherwise the shortcrust pastry will not become smooth. Roll out the shortcrust pastry on a lightly floured work surface, place in a 22 tart or quiche tin and form a small rim. Put the shortcrust pastry in the fridge for 30 minutes. Cut off the thick white stems from the chard. Blanch chard in boiling salted water for about 1 minute, rinse with cold water and drain. Preheat the oven to 200°. Chop the walnuts coarsely and fry them lightly in a pan without adding any fat until they start to smell. Finely chop a mild white onion, garlic and smooth parsley, sauté in olive oil and leave to cool. Mix goat cheese with egg yolk and breadcrumbs. Stir in walnuts and onion mixture and season with ground pepper and salt. Line the shortcrust pastry with chard and spread the goat cheese on top. Bake chard cheese quiche on the middle shelf for 30 minutes.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
380 kcal
24 g
12 g
26 g

(C)opyright by Marions Kochbuch